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Recipe Pistachio Apricot Tartlet

To make this dish

Ingredient list

  • Sweet Pastry dough
    422 g plain flour (T55, approximately 11% protein)
    176 g icing sugar
    70 g finely ground almonds
    5 g salt
    246 g Lescure Unsalted 250g butter Roll 82% fat
    82 g egg
  • Joconde biscuit
    106 g icing sugar
    159 g finely ground almonds
    211 g egg
    42 g plain flour (T55, approximately 11% protein)
    38 g Lescure Unsalted 250g butter Roll 82% fat
    137 g egg whites
    85 g sugar
  • Apricot compote
    440 g IQF apricot halves
    215 g Puréed apricots
    46 g honey
    1 g lime zest
    44 g brown cane sugar (1)
    4.1 g pectin NH
    59 g brown cane sugar (2)
    32 g gelatin mass
    44 g apricot liqueur (optional)
  • Gelatine Mass
    61 g water
    10 g gelatine powder (200 Bloom)
  • Pistachio praliné
    98 g whole raw almonds
    228 g whole green pistachios
    217 g sugar
    0.76 g fleur de sel
  • Cream egg wash
    100 g egg yolks
    50 g whole milk
    50 g Lescure UHT Cream 35% fat
  • Orange blossom mascarpone decorative cream
    60 g whole milk
    60 g sugar
    39 g gelatin mass
    107 g mascarpone
    714 g Lescure UHT Cream 35% fat
    19 g orange blossom water
  • Pistachio apricot tartlet finishing touches
    100 g whole green pistachios

The recipe, step by step

  1. 01

    Sweet Pastry dough

    Combine the flour, icing sugar, salt and ground almonds with the butter to obtain a sandy texture. Add the eggs and combine without overworking. Chill in the refrigerator.

  2. 02

    Joconde biscuit

    In a food processor, combine the icing sugar, ground almonds and flour. Combine with the eggs then beat to the ribbon on speed 2 of the stand mixer using the paddle attachment. Stir in the melted butter. Beat the egg whites stiff with the sugar then gently combine the two mixtures.

  3. 03

    Apricot compote

    Cut the frozen apricot halves in four. Heat the apricot purée, lime zest, honey, and apricot pieces. At 40°C, stir in the combine brown sugar (1) and pectin. Bring to a boil. Add the brown sugar (2), and bring back to a boil. Remove from the heat and add the gelatine mass and apricot liqueur. Let cool and set aside in the refrigerator.

  4. 04

    Gelatine Mass

    Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.

  5. 05

    Pistachio praliné

    Toast the almonds and pistachios in a 140°C convection oven for 20 minutes. Let cool. Prepare a dry caramel (not too dark), transfer to a Silpat mat and let cool. Finely grind the caramel then add the toasted nuts. Blend and add the fleur de sel.

  6. 06

    Cream egg wash

    Combine all ingredients and set aside in the refrigerator.

  7. 07

    Orange blossom mascarpone decorative cream

    Bring the milk and sugar to a boil. Add the gelatine mass and let cool to 40°C. Add the mascarpone. Blend while adding the cold cream and orange flower water. Refrigerate for at least 4 hours (ideally overnight).

  8. 08

    Pistachio apricot tartlet finishing touches

    Wrap the whole pistachios in a damp cloth and leave overnight to soften them. Use a mandoline to slice the pistachios thinly.

    Roll the pastry out to a thickness of 2 mm. Let rest in the refrigerator. Cut into 24.5 x 2.5 cm strips and press into buttered Ø7.5 cm tartlet rings. Level off, then insert Ø7 cm discs of pastry to make the bases. Let them rest again in the refrigerator, then bake on Silpain mats in a 140°C convection oven for approximately 15 minutes. Remove the rings and brush the tartlet shells with egg wash. Return to the 140°C convection oven for another 15 minutes or so.

    Spread 600 g of Joconde sponge batter onto a sheet of baking paper within a frame. Remove the frame and bake in a 200°C convection oven for approximately 8 minutes. Remove from the oven and let cool on a rack. Wrap in plastic film and refrigerate overnight. Cut into Ø6 cm discs.

    Fill the tartlet shells with 40 g of apricot compote, top with a disc of sponge, then pipe 8 g of pistachio praliné on top. Using a #15 Saint-Honoré tip, pipe out one petal in the centre and four around it, followed by seven others, finishing with another ten petals (approximately 30 g). Decorate each tartlet with 3 green pistachio shavings.